Black Dukkah
A friend of mine bought a jar of Dukkah for me as a surprise a few years ago. It was the first time I ever had it and it was delicious. I haven’t really thought about it until I went to The Barbary and they had a Black Dukkah salmon. I had to order it as I was so curious and this was possibly even better than the one I had before.
I came home and was thinking about the Dukkah. I did a little research and realized it is super easy to make yourself. I have no idea why I have never thought of making my own and this is not a mix I can buy locally.
I found several recipes online but this recipe from Food and Home Entertaining Magazine seemed straight forward and easy enough.
As I got my ingredients out I immediately started to think how I could add more flavor and as I love chilli, I felt the need to add a little crushed chilli as well. If you don’t want the extra heat just leave it out. White sea salt flakes and white sesame seeds works just as well.
Black Dukkah
preparation time 5 minutes
cooking time 4-5 minutes
serves makes 3 small jars, about 3/4 cup
Ingredients
- 1/2 dl or 1/4 cup charcoal salt
- 1/2 dl or 1/4 cup molasses
- 1/2 dl or 1/4 cup black sesame seeds, toasted
- 1/2 dl or 1/4 cup chopped, toasted walnuts
- 1/2 tsp chilli flakes
Start by toasting the sesame seeds and the chopped walnuts for a few minutes. Let the sesame seeds and walnuts cool.
Mix the sea salt with the molasses, make sure there are no lumps in the sugar. Add the chilli and last the cooled toasted sesame seeds and the walnuts.
I had a loaf of sourdough bread so I cut a slice and ate it with extra virgin olive oil and Black Dukkah. It worked a treat. I liked the added heat of the chilli, it was great with the sweetness from the molasses.
I like the Black Dukkah so much I made an extra batch to bring to the market. It is simple but so good and I believe that good things should be shared.
After eating about half a loaf of bread with olive oil and the Dukkah I hadn’t quite had enough. I pan fried chicken and had it with olive oil, Dukkah and caramelized sweetcorn and it was delicious.
I can’t wait to use it more in my cooking, I have a feeling the chicken was just the start.
I am bringing a big batch of my Dukkah and some extra virgin olive oil to Angie’s Fiesta Friday. Perhaps the bread baker extraordinaire Elaine, foodbod, has baked a bread to eat with the Dukkah!
Co hosting this week are Sarah, Sarah’s Little Kitchen and Shinta, Caramel Tinted Life.
I’ve made endless versions dukkah, but none like this!!!
Hello Elaine
I think there might be as many variations as there are people making it!
This was the closest (I think) I could come to flavour to the one at the Barbary and it is why I choose it! I might add some hazelnuts or some other nuts next time! 🙂 x
You can add so many variations to dukkah!
I know, the one I first tried was completely different 🙂 x
Really it’s just a crumb of nuts/seeds/spices, once you get the basic idea, it can be anything!
Looks cool!
Thank you! 🙂
Great recipe….will try it 🙂
I am always learning something new from your blog, Petra! Thanks for sharing your food knowledge and expertise with us at Fiesta Friday. I have never tried a Dukkah before, but it sounds tempting, and I’d like to have a jar of that in my pantry always!
hi Shinta
I hope your week is good! Thank you for your lovely comment 🙂
I hope you try it, there are so many versions just find one you like and it is super simple to make!
Have a great weekend! x
Oh, this does sound memorable! It sounds like something I would love! Thanks for hosting Fiesta Friday this week! Faith, Hope, Love, & Luck – Colleen
hi Colleen
This is so easy to make and is so tasty! Perfect for just snacking but also for when having friends around as well! 🙂
Happy Fiesta Friday and have a great weekend 🙂
Very interesting, I bet this is good on a lot of things!
Thank you! It works equally well with fish or meat! Of course also with just bread or vegetables to dip 🙂
Have a great weekend!
I was going to say I only knew of Dukkah because of Elaine, and then as I scrolled down, ta da!! 🙂 Someday I will have to jump on board and try this recipe, so I’ll be pinning!
Mollie
hi Mollie
I hope you do! I can’t stop putting it on everything! Corn on the cobb is my latest.
The best thing is you can use spices that you like and every recipe is unique! 🙂 x
We love corn on the cobb, especially since I grew up in iowa where so much is grown. I’ll have to try it!! 🙂
hi Mollie
We are currently enjoying lots of corn on the cobb from the allotment, it was a great year for it 🙂
Beautiful presentation! 🙂
hi Nancy
Thank you! 🙂